1.Discard seeds from one of the chillies; chop finely.
2.Place oil, rind, juice, herbs, garlic and chopped chilli in screw-top jar; shake well.
3.Cut tofu into 12 even pieces; cut onion into 12 wedges. Cut zucchini into 12 pieces and cut each squash in half.
4.Thread one whole chilli then a piece of zucchini, tofu, tomato, onion, squash and another chilli onto a bamboo skewer. Repeat with remaining skewers, chillies, tofu and vegetables. Season.
5.Cook kebabs on heated oiled barbecue (or grill or grill pan), brushing with half the oil mixture, until vegetables are browned both sides and just tender, turning only once as the tofu is delicate and breaks easily.
6.Serve kebabs with remaining oil mixture.
Soak 12 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. The chillies we used are fiery hot - warn your guests before they eat them.Note